*  Exported from  MasterCook  *
 
                         Austin Grill’s Chili Verde
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :2:00
 Categories    : Tex-Mex                          Stew
                 Hot                              Soup
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      whole         fresh Anaheim chile -- seeded --  peeled
    5      whole         poblano chilies -- peeled --  seeded
    2      tablespoons   olive oil
    1      cup           yellow onion -- diced
    1 1/2  teaspoons     garlic -- minced
    1 1/2                jalapeno chile -- minced
      3/4  teaspoon      oregano
      3/4  teaspoon      cumin
    4      cups          chicken stock
    1                    Idaho potato -- medium --  peeled, cut in 1/2
                          inch dice.
    2      cups          chicken breast -- uncooked --  cut in 1/2 inch
                          dice
    1      cup           cilantro -- loosely packed --  large stems removed
                         salt -- to taste
 
 Cut Anaheim, and poblano chiles in half, remove the seeds , char and peel.	
 
 In a large skillet, heat the olive oil and saute the onion until translucent.  
 Add the garlic, jalapeno chiles, cumin and oregano, and saute for several 
 minutes.  Add the chicken stock and bring to a simmer.  Then add the potatoes 
 and cook until just tender. With a slotted spoon, remove 1 cup of potatoes 
 and reserve.      Add the diced chicken and pooach gently in the onion- 
 chili- potato mixturer until chicken is cooked through.  Remove from the heat 
 immediatly, transfer to a bowl, reserving 1/2 cup of the liquid in a small 
 bowl.  Refrigerate the remainder to keep the chicken from overcooking.      
 In a blender, puree the reserved potatoes, half half the Anaheim and half the 
 poblano chilies, and the cilantro with the reserved half cup of liquid.        
 When the chicken mixture is no longer warm, add the puree.  Dice the remaining 
 half of the Anaheim and poblano chilies in half inch cubes and add to the 
 mixture.  Season with salt.      Reheat just before serving to retain the 
 fresh green color and flovor of the soup.
 
 
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 NOTES : This recipe makes a spicy soup with the consistancy of a hearty 
 chicken-vegetable soup.